Pemanfaatan Biji Kecipir Dan Biji Nangka Dalam Pembuatan Tempe Komplementasi

The objective of this study was to evaluate the content of complementation tempeh from wingeds and jackfruit seeds that have been met quality standards of tempeh (SNI 01-3144-2009) and organoleptic assessment by panelists. This research was conducted experimentally using Completely Randomized Design (CDR) with five treatments and three repetitions, resulting in 15 experimental units. The d…